Question

How enzymes can be denatured?

Answer 1

Hint: Enzymes are the biological catalysts which accelerate the rate of reaction without themselves getting modified in the reaction. They convert the substrates to products under their optimal working conditions. Examples include isomerase, catalase, etc.

Complete answer:
Enzyme denaturation is the loss of activity of the enzyme. It takes place when an enzyme structure unfolds on exposure to the denaturants thus causing loss of its function.
Heating: By uncoiling the protein, it denatures the enzyme. Normally, enzymes are in their tertiary structure. There are pockets in the 3° structure into which the substrate fits. Only the primary protein structure remains. Enzymes have a certain range of temperature at which they are enabled to the limit. This temperature is 25-37 degrees Celsius for most enzymes in our body.

Inhibitors: They can be non-competitive/specific/non-specific/competitive. Typically, by binding to the enzyme, they induce distortion of the enzyme's active site. This alters the enzyme's form, causing it to denature.
pH: Enzymes are proteins that have a certain range of optimum activity. The pH is about 2 in our stomach, for example, and a particular form of enzyme may be active there but that enzyme cannot be active in an organ with a pH 7. Extreme pH values can denature an enzyme.

Note: 1)Denaturation of enzymes causes conformational changes.
2)It can cause loss of solubility of enzymes.
3)It can cause aggregation because of exposure of hydrophobic groups.
4)Enzymes have weak hydrogen bonds which are prone to denaturation by heat, stress and acidity.
5)Enzyme denaturation also affects the enzyme kinetics.